Meat Glue

GlennM

Bought some of this and finally got a chance to play around. If anybody has any ideas please post them, I have quite a bit left and would like to give some new things a try!

Chicken roulade










This is six jumbo shrimp glued together and to end

The Cen-Tex Smoker

Awesome! You are off and running. 

Jstroke

I'll give you credit, the shrimp idea is pretty slick. I have never messed with the stuff.

RedSkip

Can you take a picture of “meat glue”?

The Cen-Tex Smoker

RedSkip said:

Can you take a picture of “meat glue”?

https://www.amazon.com/gp/aw/d/B00EIGV7MC/ref=sspa_mw_detail_1?ie=UTF8&psc=1

theyolksonyou

Looks like you got it figured out. 

RedSkip

@The Cen-Tex Smoker. Ok.  So do you sprinkle it on and slap the thin slices together like a GreekGyro cooker?  Or is it mixed all together- assuming no.

GlennM

For the chicken,  you skin the chicken, glue the breast halves together end to end and then wrap in the skin with meat glue on the skin. The scallops are jumbo scallops glued together end to end and then you glue the bacon on. Sous Vide and then deep fry for the finish

The Cen-Tex Smoker

RedSkip said:

@The Cen-Tex Smoker. Ok.  So do you sprinkle it on and slap the thin slices together like a GreekGyro cooker?  Or is it mixed all together- assuming no.

It’s a very fine powder. You can sprinkle it on directly or make a slurry with water and brush/spray it on. It will bond any protein to any other (skin to chicken, or bacon to shrimp in this case). It can also be used to make caselss sausages (think hot dogs) and glue whole muscles together (think deli meat- they will glue 3-4 turkey beasts together or several
ham muscles to make the stuff you see in the deli). Also things like the imitation Krab in your California roll is actually haddock or something similar ground up and shaped into sticks (with a little red food dye sprayed on for good measure). 

Its everywhere

lkapigian

GlennM said:

For the chicken,  you skin the chicken, glue the breast halves together end to end and then wrap in the skin with meat glue on the skin. The scallops are jumbo scallops glued together end to end and then you glue the bacon on. Sous Vide and then deep fry for the finish

So Scallops, not shrimp..was wondering....i really like that scallop idea 

theyolksonyou

I’m out of glue.  That scallop idea made me reorder.  Thanks.  

The Cen-Tex Smoker

I was scratching my head trying to do the geometry on the shrimp as well. Scallops makes much more sense! Im not sure I would want to be in the water if shrimp that big were swimming around. 

pgprescott

Bravo 

Eggcelsior

My idea now is to glue the scallops into a sausage-like length, then sear off and top with crab imperial on a split-top roll. 

theyolksonyou

I’m just gonna glue all kind of animals together with reckless abandon 

DMW

theyolksonyou said:

I’m just gonna glue all kind of animals together with reckless abandon 

It's been done before. What could possibly go wrong?
https://en.wikipedia.org/wiki/Frankenstein

The Cen-Tex Smoker

theyolksonyou said:

I’m just gonna glue all kind of animals together with reckless abandon 

Been done (Tur-Duck-En)

GlennM

They were scallops,  I edited my post, I was eating shrimp as I was typing  :-0

theyolksonyou

The Cen-Tex Smoker said:

theyolksonyou said:

I’m just gonna glue all kind of animals together with reckless abandon 

Been done (Tur-Duck-En)

Why stop at three?

The Cen-Tex Smoker

theyolksonyou said:

The Cen-Tex Smoker said:

theyolksonyou said:

I’m just gonna glue all kind of animals together with reckless abandon 

Been done (Tur-Duck-En)

Why stop at three?

I think you are on to something here. And why stick with just poultry. How about a little surf n turf? 

lkapigian

Just for a refresher for people like me, Of the 5 types of Glue the RM Formula is the most common?

The Cen-Tex Smoker

lkapigian said:

Just for a refresher for people like me, Of the 5 types of Glue the RM Formula is the most common?

Edited- RM is the most common. The others have different uses (one is always used as a slurry and another has other ingredients for special uses). Of the meat protein binders, RM bonds the most types of proteins, therefore is the most commonly used. Some of the others are used as thickeners for soups or dairy (very common in commercial ice cream)